Холодець — Print Recipe

Crystal-clear savory beef jelly studded with tender shredded meat, carrots, and garlic — a traditional cold appetizer for festive occasions.

Ingredients

1 kg beef shank with bone
2 beef knuckle bones
1 carrot, whole
1 onion, halved
6 cloves garlic, minced
10 black peppercorns
2 bay leaves
salt to taste
fresh parsley for garnish
horseradish and mustard for serving

Instructions

1 Place beef shank and knuckle bones in a large pot, cover with cold water. Bring to a boil and skim foam thoroughly.
2 Add whole carrot, onion halves, peppercorns, and bay leaves. Reduce to the lowest possible simmer.
3 Cook for 5-6 hours, maintaining a bare simmer. The broth should reduce by about one-third.
4 Remove meat and bones. Shred meat finely by hand, discarding fat and gristle.
5 Strain broth through cheesecloth. Stir minced garlic into the broth. Season with salt.
6 Arrange shredded meat and carrot slices in molds, pour warm broth over, and refrigerate overnight until firmly set.
7 Unmold and serve cold with horseradish and mustard.

Did You Know?

Making holodets is a multi-day labor of love — Ukrainian families traditionally prepare it days before New Year's Eve, and its clarity is a point of pride.